Confection and method of making



April 17,1945. P L. ,UUAN ET AL j 2,373,687

coNFEoTIoN 'AND METHOD oF MAKING Filed July 15, 1942 -o O-l 0-2.

/a MATERIAL ADDED I BY 6AM/f5 Percy L. Julian, Maywood, Edwin W.- Meyer, Evanston, and Herbert T. Iveson, Chicago, I ll., assignors, by mesne assignments, to American Lecithin Company, Cleveland, Ohio, a corporation o! Ohio Application July 1s, 194,2, serial No. stesse 8 Claims.

Thepresent invention relates to confection compositions, andparticularly relates to the reduction of viscosity oi confection compositions of the type in which a solid comminuted ma terial is dispersed inl a fat, such as in chocolate. It is known that phosphatides such as soybean phosphatides when Aused in chocolate in small amounts result in a lowering of the viscosity of ,l the molten'f-chocolate. Soybean phosphatides consist essentially of a mixture oi' lecithin and cephalin and applicants have observed that when theseisolated individual phosphatides are Iused inch'ocolate that lecithin has a greater viscosity reducing action vthan cephalin. As cephalin occurs in substantial quantities in natural soybean pl iofspl'iatides as well as in the phosphatides from other sources, it is highly desirableto increase the chocolate reducing viscosity of cephalin as well as mixtures o f phosphatides containing 4 cephalln.

\ It is accordingly aprimary object of the presentinvention to provide a confection composition, particularly chocolate, viscosity characteristics.

having improved Another object is to provide a novel means for lowering the viscosity'of confection compositions of the type in which a solid comminuted material isuispersed in a fat.

` A further objectis to provide an improvement in the method for reducing the viscosity'of chocolate and the like in which phosphatidic mateix rials in small amounts are employed.

`0ne formula proposed forV lecithin is iolv It will be noted that lecithin is a quarternary ammonium compound in which three methyl groups and a basicr hydroxyl group 'are attached to the nitrogen group, and that cephalin difters therefrom inbeingva primary amine..

Applicants have found that upoxi treatment of cephalin with methylating agents that the resulting product-produces a greaterreduction in the viscosityvo! chocolate than the untreated 55 Een and phosphorus.

cephalin. Lecithin similarly trema does not -show anynoticeably increased chocolate viscosity reducing power. There are two -places where methylation of the cephalin might occur. These are on the acidic hydroxyl group attached to the phosphorous, or on the amino group. Since lecithin also contains an' acidic hydroxyl group and. already'contains three methyl groups attached to the nitrogen it would appear'that methylation of the cephalin takes place on the amino group.-

It is not necessary to treat pure cephalin as mixtures containing cephalin may be treated. such as the natural soybean, phosphatide mix` ture. v

EXAMPLE I lCrude soybean phosphatides were washed with acetone until oil free.` The oil free phosphatides iwere then dried and analyzed. Apart ,of the dried phosphatides were then dissolved inreilned soya oil to make a mixture containing 70% phosphatides. The oil-phosphatide mixture was then added to chocolate invarious amounts to determine the viscosity reducing action of the resulting'xnixture. The viscosity was measured by means of the McMichael Viscosirneter. -160 grams oi' chocolate giving a 3 cm. immersion on a 2 cm. bob were used with -a #26 wire at 100 E. Duplicate runs were made on both the analysis and in the viscosity tests.

' t 10 grams of the oil free soybean phosphatides were dissolved in anhydrous ether and 0.03 mole of diano-methane in anhydrous ether was added slowly .with shaking and the mixture allowed to stand overnight. The ether solution was then vacuum dried and a portion 'analyzed for nitro- The remainder was then Y dissolved in soya oil to form a 10% solution and this .mixture used in the test for thechocolate viscosity reducing power under the same conditions as above, duplicate runs being made.

Toja further 37.5 grams ofthe oil-free phos- This mixture was stirred for two hours` on-a steam hath, atl the end of which time the ma4 terial was dissolved in hexane, and washed with watercontaining a snall amount of salt to 1ere-1 'vent emulsiiication. A fter removal of the ex.- -cess formic acid and formaldehyde the hexane solution v was concentrated anddried under vacuum. The dried material was analyzed, 'the remainder dissolvedI inreilned soya yoil to a 70% solution and the lclrrocolate viscosity reducing' power determined as above.- duplicate runs beine made.

EXAMPLEII The experiments oi' Example I were repeated l on alcohol extracted soybean lecithin and von soybean cephalin. l

Oil free soybean phosphatides were extracted with alcohol and the alcoholic extracts concentrated under vacuum and dried. The lecithin thus produced was analyzed and a portion dissolved in refined soybean oil to a solution and the chocolate viscosity reducing power deiermined, duplicate runs being made.

Another portion of the soybean lecithin was treated with diazo methane as in Example I.

TABLE I Effect of methylation of morphemes' Chocolate visoosity-Mc Analysis Michael per cent ma- Msteriel added term added Mixed oil-free soybean phosih es 1.15 3.21 280 171 139 126 131...- D azomethane on mixed oilfreesoybean phosphatides. 1.06 2.99 280 160 119 110 113 Formxc acid, formaldehyde on mixed-oilfree soybe phosphatide 1.00 2.91 280 108 126 114 118 Soybeanlecithin 1.50 3.24 280 137 118 109 117 Diazomethane on soybean lecithin 1.48 3.24 280 142 114 111 115-.-. Soybean cephalin.. 1.00 3.00 m .221 187 175 167 Diazomethane on soybean cephalin 0.90 2.96 2&1 193 157 143 147 Formic acid, formaldehyde on soybean cerlnialin 0.85 2% 280 172 151 137 136 140 Beefbrainlccith 1.72 2.93 280 119 101 99 99 Diatomethsne on beefbrain lecithin 1.72 2.92 280 117 103 98 99-.-. Beefbramcepbalin. ,1.83 3.27 280 187 140 142 141 Diazomethsne on beefbrsin cephalin 1.80 3.21 280 159 126 118 1m Formic scid, formaldehyde f on beefbrain cephslin 1.79 3.21 280 101 128 110 108 113 the reaction product analyzed and the viscosity reducing power determined yas above.

vThe alcohol `insoluble cephalin fraction left after the alcohol extraction was dissolved in ether and purified by precipitation in an excess of ethyl alcohol. It was then dried and the cephalin thus prepared was analyzed and tested for chololate viscosity reducing power.

AThe diazomethane-cephalin 4reaction product was then made as previously and the analysis and chocolate viscosity reducing power run in duplicate. l

'me 'reaction using ronnie seid and femmmehyde as the methylating agent for tho soybean cephalin was. also tried, and the analysis and chocolate viscosity reducing power test made as previously. "j y nlhe resultsareshowninTableI andtheviscosity reducing action is further shown vgraphictllrinmllhlo. 3. t

EXAMFLE m y Lecithin and cephalin were prepared from beef brains according to the method of Levene, Jr. Biol. Chem. 46 pp. 353-65 (1921)v and the same testsmade as in Example II. The results are shown in the table andthe chocolate viscosity reducing power is further shown graphically in graph No. 3.

A study of the table and graphs definitely lndicate that methylation of the cephalin occurs, that lecithin is not methylated and. that the methylated cephalin possesses greater chocolate viscosity reducing power than the untreated material. Aspreviously stated methylation probably occurs at the amino group. Buck and Bottly Iinv 'an article-Preparation of secondary amines, J. Am. Chem.-Soc. 63, pages 1964-66 (1941) employed a mixture of formic acid and formaldehyde to methylate, prim-ary amines and advanced the following mechanism for the reaction:

RNHz-l-HCHO-eRNHCI-IZOH Since the results with formic acid and formaldehyde duplicate those with dlazomethane, methylation must occur and this methylation probably takes place4 on the nitrogen atom. This methylation probably does not result in complete conversion to the tertiary amine but it is possible that some of that product may be produced.

However, the invention is not limited by any thecs ylating agents than-those ory as to the point at which methylation takes place.

The data also show that the results are not specic for soybean cephalin and cephalin from any source may be used. Thus cephalins containing any fatty acid radicals, as well as both alpha and beta cephalins, may be employed.

It is to be understood .also that while the examples have been restricted to chocolate that the invention is not so limited and may be applied to other confections of the type in which a solid comminuted material is dispersed in a fatty carrier. Thus phosphatidic material containing methylated cephalin either alone or in admixture with otherphosphatides may be employed in the manufacture of other confections such as caramels, toifees, fudges, fillings, etc., in which the fat is heated to a high temperature and the comminuted solids such as sugar are dispersed therein in the presence of a small amount of water. In such cases the methylated cephalin acts not only as an `emulsifying agent during the manufacturing operation but also as a viscosity reducing agent. 4 Chocolate may either be bitter chocolate or ii may also contain sugar and/or milk solids. The invention lis also applicable to substitute chocolate in which the cocoa butter is replaced in whole oi inpart by other facts. Chocolate and substitute chocolate may -be 4generally characterized a: "chocolate mass andthis tennis used generally to indicate'cacao matter dispersed' in a fatty carrier with or without additional ingredients.

Cephalin methylated by means of other meth specifically mentionel mayalsobeused. ,.,v The amount of phosphatidic material: ma; vary.. In the case of chocolate the4 optimum amount is about'0.3%, but greater amounts ma;

lo! course. beuscd, up to about 1%or slightl l and inmost cases about 0.3% will be used where maximum viscosity reduction is the sole consideration. l l

Having described the invention what is claimed 1. A confection composition of the time in which a solid comminuted material. is dispersed in a fatty carrier, said composition also' containv ing up to about 1% of a. phosphatidic material comprising methylated cephalin. f

2. A confection composition of the type in which a solid comminuted material is dispersed in a. fatty carrier, said composition also containing from aboutv0.1 to 0.5% of a phosphatidic material comprising methylated cephalin.

3. A confection lcomposition vcomprising a chocolate mass containing up to about 1% Aof a phosphatidic material comprising methylated cephalin.

i. v4. `A confection composition a chille olate mass containing from about 0.1 to 0.5% of a phosphatidic material:comprising` methylnteci',-

cephalin.-

5. A confection comprising a chocolate mass contenu!!! about 0.8% of a phosphatidic material comprising methylatedcephalin 8..'1'he process of reducing the viscosity of confections of the type in which a solid comminuted material is dispersed in a tat which comprises .thoroughly incorporating in said composition up to about 1.0% of a phosphatidic material comprising 'methylted cphlin.

va phosphatldic material comprising methylated cephalln in an amount suillcient to reduce the viscosity of chocolate.v v Y PEBCY L. JULIAN.

EDWIN W. MEYER. HERBERT T. IVESON. 

